Name: Buffalo Chicken with Blue Cheese Slaw Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 skin-on, bone-in chicken thighs; 100ml hot sauce; 2 tsp smoked paprika; 1 tbsp light brown soft sugar; 1 tbsp white wine vinegar; 1 tsp garlic powder; 30g butter, cubed; 120g blue cheese, crumbled; 150g soured cream; 4 tbsp mayonnaise; 1 tbsp finely chopped chives; 1 lemon, juiced; 1 small granny smith apple, cored and cut into matchsticks; 3 sticks celery, finely chopped; ¼ medium white cabbage, finely chopped; ¼ pointed spring cabbage, finely chopped

Introduction

This Buffalo chicken with blue cheese slaw is a perfect balance of spicy, tangy, and creamy flavors. Tender roasted chicken thighs are coated in a smoky hot sauce, paired with a crisp and refreshing slaw featuring tangy blue cheese dressing. It’s a satisfying meal that’s great for any casual dinner.

A white plate holds six pieces of grilled chicken covered in a shiny, dark red sauce with spicy specks, arranged loosely on the left side. On the right side, there is a small white bowl filled with light green cabbage slaw mixed with green herbs and shredded white pieces. Below the chicken, a small white cup holds extra red sauce. The plate is placed on a white marbled surface, with a silver fork and knife with a tan handle lying in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 skin-on, bone-in chicken thighs

100ml hot sauce

2 tsp smoked paprika

1 tbsp light brown soft sugar

1 tbsp white wine vinegar

1 tsp garlic powder

30g butter, cubed

120g blue cheese, crumbled

150g soured cream

4 tbsp mayonnaise

1 tbsp finely chopped chives

1 lemon, juiced

1 small granny smith apple, cored and cut into matchsticks

3 sticks celery, finely chopped

¼ medium white cabbage, finely chopped

¼ pointed spring cabbage, finely chopped

Instructions

Step 1: Preheat the oven to 180°C (160°C fan/gas mark 4). Arrange the chicken thighs skin-side up in a roasting tin. Make shallow slashes in the chicken skin with a sharp knife, then season the chicken. Roast for 35 minutes.

Step 2: While the chicken roasts, combine the hot sauce, smoked paprika, light brown sugar, white wine vinegar, garlic powder, and butter in a pan. Warm gently over low heat, stirring until the butter melts, then let it simmer for 1 minute. Season to taste.

Step 3: Remove the roasting tin from the oven and carefully pour off any excess juices and fat. Pour half of the hot sauce mixture over the chicken, then return the tin to the oven and roast for another 20 minutes, until the chicken is cooked through.

Step 4: Turn the oven to its highest temperature. Brush the remaining hot sauce over the chicken and cook for an additional 5 minutes to crisp the skin and deepen the glaze.

Step 5: Meanwhile, prepare the slaw dressing by mixing the crumbled blue cheese, soured cream, mayonnaise, chopped chives, and lemon juice in a bowl until creamy and well combined.

Step 6: In a large bowl, toss the apple matchsticks, chopped celery, white cabbage, and pointed spring cabbage together. Pour over the blue cheese dressing and mix gently to coat everything evenly.

Step 7: Serve the roasted Buffalo chicken thighs alongside the blue cheese slaw for a delicious and balanced meal.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the hot sauce mixture.

You can substitute chicken thighs with drumsticks if preferred; adjust cooking time accordingly.

If you don’t have blue cheese, feta or goat cheese can offer a different but tasty tangy element.

Pickle the apple matchsticks in a splash of vinegar for 15 minutes to add extra zing to the slaw.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, but boneless chicken cooks quicker, so reduce the roasting time to avoid drying out the meat.

How spicy is the buffalo sauce?

The sauce has a mild to moderate heat level thanks to the hot sauce and smoked paprika, but you can adjust the spiciness by adding more hot sauce or cayenne pepper as desired.